Chhena

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Chhena
Chhena Ball - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9555.JPG
Chhena formed into balls to make rasgulla
Jeneng liyanéChhana, sana
JinisCheese
Panggonan asalIndian Subcontinent
Olah-olahan nasional gegayutanIndia
Woworan pokokMilk
Ènergi panganan
(per 1 cup ajangan)
150 calories kcal
Ajining nutrisi
(per 1 cup ajangan)
Protéin8g g
Lemak9g g
Karbohidrat10g g
Buku masakan: Chhena  Médhia: Chhena

Chhena ( [ˈTʃʰeːna] ) utawa sana minangka kari utawa keju keju, asale saka bawana India, digawe saka kebo banyu [1] [2] utawa sapi susu kanthi nambah asam panganan kayata jus lemon lan laktat kalsium tinimbang rennet lan nyaring whey liwat filtrasi. [3]

Chhena dipencet lan bisa uga diolah maneh kanggo nggawe paneer, sawijining bentuk keju petani utawa mung digawe bal kanggo nggawe panganan cuci mulut kayata khira sagara, chhena kheeri, rasabali lan ras malai, uga permen saka anak bawana India ( mitha utawa Misti utawa mithai ) kayata chhena jalebi, chhena gaja, chhena poda, pantua, rasgulla, lan sandesh . Kanggo permen, umume chhena susu sapi digunakake.

Sandesh, rasa manis sing paling populer ing chhena
Rasgulla krasan, manis adhedhasar chhena sing misuwur

Referensi[besut | besut sumber]

  1. Dalby, A 2009, Cheese: A Global History, Reaktion Books, p. 73, ISBN 9781861897053
  2. Kapoor, S & Kapoor, A 2006, Sanjeev Kapoor's No-oil Vegetarian Cooking, Popular Prakashan, p. 118, ISBN 9788179912928
  3. Amitraj, K, Khamrui, K, Devaraja, HC, & Mandal, S 2016, 'Optimisation of ingredients for a low-fat, Chhana-based dairy spread using response surface methodology' International Journal of Dairy Technology, vol. 69, no. 3, p. 393